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THE BOOK Preface Behind this culinary art that represents, befriends and finds us, there is a grand master. It may be his trade or his profession, he who dresses and marinades this barbeque with stories and rituals, who adds salt to the anecdotes, and lights the fire of this shared moment. This grand master is, no other than, our Barbeque Chef, who creates the landscape in which the barbeque is born and shared and that has brought us together forever. Without a doubt, the Argentine Barbeque is national and popular; it exists deep inside us, in our history, in our past and present. Today we can find many places with excellent and high quality gourmet dishes and amazing ambience; but what makes the barbeque unique is that it is ours, home-made. It has our identity and our barbeque and the recipes that come with it have long crossed the Argentine borders, affording us great international gastronomic prestige. CONTENTS - 164 PAGES - Hardcover CHAPTER 1: Introducing the Creole Argentine barbeque CHAPTER 2: Spits and types of barbeques CHAPTER 3: Getting the fire ready CHAPTER 4: Hygiene and security CHAPTER 5: The journey of the cow CHAPTER 6: Different cuts of meat to barbeque CHAPTER 7: Other foods to barbeque CHAPTER 8: Accompaniments and sauces CHAPTER 9: How to work with different cuts of meat CHAPTER 10: Offal and mixed barbeques CHAPTER 11: Chicken and fish CHAPTER 12: Pork, lamb and goat
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The Argentine Barbeque School is the first of its kind and unique in its teaching techniques. The courses and classes are given in a real environment, in front of an authentic, traditional Argentine barbeque; the same barbeque that has been amazing customers for over 36 years. Therefore, we do not only teach hot to barbeque meat, but also, cooking in general. We go over the 3 main pillars of cooking. Firstly, the fire and its temperature and the art of dominating them, the 3 fire dimensions: height, level and distance, so as to not saturate or boil certain products. Secondly, the raw material, how it was produced and where each product, whether animal or vegetable, comes from. Thirdly, but not less important, the condiments needed for each cut to have balance and harmony. During the courses we will provide recipes, techniques and secrets. We will also provide 2 different ways of barbequing meat: the first, for entrepreneurs who are thinking of opening their own business with costs and yield information; the second, for cooking a barbeque among friends. The techniques are very different but equally important! Each class is 3 hours long. This will allow the student to participate in a direct and personalized way, both theoretically and in front of barbeque, with the meat in hand. In every class the student will receive study notes in colour, on-going until their folder is complete, utensils, aprons, products (meat, vegetables, etc.) for practical classes. The end-product will be tasted after every class and the student may have 1 beverage (water or coffee). Filming and taking photographs is permitted when the chef approves. The student must have life insurance. The student may sign-up for an optional course during the 12-day course. This course will allow the student to be present at the restaurant to view the service during the 3-hour afternoon shift and 3-hour night shift, a total of 6 hours. This will add more knowledge to everything that has been learnt during the course.
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Book Description Carlos Lopez, 2014. BOARD BOOK. Condition: New. 9873377107. Seller Inventory # 54.CUSPIDE9789873377105
Book Description Carlos Lopez, 2014. BOARD BOOK. Condition: New. 9873377107. Seller Inventory # 54.LUONGO9789873377105
Book Description Carlos Lopez, 2015. Condition: New. Carlos Lopez (illustrator). Seller Inventory # 9789873377105
Book Description Carlos Lopez, 2014. BOARD BOOK. Condition: New. 9873377107. Seller Inventory # 54.ILHSA9789873377105